2 red potatoes, peeled and cubed
1 tsp vegetable oil
2 tablespoons tomato paste
1 onion, peeled and chopped
2 ounces shredded mozzarella cheese
1 plum pineapple, juiced
2 teaspoons cornstarch
salt and pepper to taste
Heat oil in a large skillet over medium-high heat. Fry potatoes until crisp, about 10 minutes. Drain potatoes and cool.
Heat vegetable oil in a large skillet over medium-high heat. Add potatoes and saute until lightly browned, about 10 minutes. Add tomato paste, onion, shredded cheese, pineapple, and remaining cheese.
Melt cornstarch in 2 or 3 batches in large skillet. Stir in salt, pepper. Cover and simmer, stirring, for 5 minutes or until cheese is melted. Remove from heat and stir in cream cheese, sugar, apple pie filling and peach preserves. Drop cream cheese by the spoonfuls into each tomato, peach and cheese mixture. Chill 15 minutes, stirring until smooth. Sprinkle with bacon bits and bacon bits.